Preserving recipe
Rhubarb Compote in Its Own Juice
Rose-pink, fruity and pleasantly tart, this rhubarb compote is especially lovely with semolina pudding, shredded Austrian pancakes or plain yoghurt.
Preparation
20 min.
20 min.
Cooking time
30 min.
30 min.
Servings
8
8
Jars
3
3
Difficulty
Easy
Easy
Ingredients
2000 ml young rhubarb stalks, cut into small pieces
240 ml white granulated sugar
240 ml white granulated sugar
Method
1. Remove every leaf completely, wash the rhubarb stalks thoroughly and cut them into pieces 1–2 cm long.
2. Mix the rhubarb pieces with the sugar and leave until they release plenty of juice. Do not add water.
3. Bring the mixture gently to the boil, stirring occasionally. Immediately fill prepared hot jars with the hot rhubarb and its own juices, leaving 1.3 cm headspace.
4. Wipe the jar rims, seal the jars and process for 25 minutes in a vigorously boiling water bath.
5. Leave the jars undisturbed to cool for 12–24 hours and check that they are securely sealed before storing.
2. Mix the rhubarb pieces with the sugar and leave until they release plenty of juice. Do not add water.
3. Bring the mixture gently to the boil, stirring occasionally. Immediately fill prepared hot jars with the hot rhubarb and its own juices, leaving 1.3 cm headspace.
4. Wipe the jar rims, seal the jars and process for 25 minutes in a vigorously boiling water bath.
5. Leave the jars undisturbed to cool for 12–24 hours and check that they are securely sealed before storing.
Storage
Keep in a cool, dry, dark place. Refrigerate any jar once opened.
Shelf life
For best quality, store unopened for around 12 months; use within 5 days after opening.
Safety note
Use only the rhubarb stalks, never the leaves.